Only Easy: Misty’s Loaded Potatoes

By Misty I.

Do you love carbs? What about carbs topped with things like bacon? Yes? Keep reading. I originally prepared these potatoes using The Pioneer Woman’s “Crash Hot Potatoes” recipe. My husband and sons thought it was crispy but boring. My husband suggested making the potatoes again, but top it with traditional baked potato toppings like bacon, cheese, sour cream, and chives. Brilliant! We liked it so much that I’ve made it a few more times since then. It tastes just like those loaded potato skins you at Super Bowl parties but better because the potatoes are ultra-crispy and it’s easier than making your own “skins.” Who has time for that?

Misty’s Loaded Potatoes

Ingredients:
25 fingerling potatoes, scrubbed
½ C. Olive oil
Salt
Pepper
1 ½ C. cheddar cheese, shredded (or a blend)
1 pkg. real bacon bits (or bacon fried crispy and crumbled)
½ C. sour cream (approx.)
1 stalk green onion, sliced thinly (or chives if you have)

Method:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a glass cup (Hilo Brewfest pilsner is a perfect size!), gently press down each potato until it mashes. Brush the tops of each crushed potato with more olive oil (this is key for a crispy result)
Sprinkle potatoes with salt and pepper.
Bake in a 450-degree oven for 20-25 minutes (or a little longer) until golden brown.
Transfer potatoes to serving platter and add toppings as desired.

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a glass cup (Hilo Brewfest pilsner is a perfect size!), gently press down each potato until it mashes. Brush the tops of each crushed potato generously with more olive oil (this is key for crispy end-result.) Sprinkle potatoes with kosher salt, fresh ground black pepper.